Save On Foods - 2211

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.6 Are the premises designed and equipped to ensure safe food handling?

F2.7 Are there handwashing stations available and properly supplied?

F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?